preparation

12 servings
Serving size: 1/2 cup
Preparation time: 25 minutes
Cooking time: 9 minutes

1. In a medium bowl, combine the raisins and hot water. Let stand for about 15 minutes.

2. Meanwhile, peel and slice the carrots diagonally into 1/2-inch pieces. In a large pot of boiling water, add the carrots, ginger, and lemon juice. Cook the carrots for about 6 to 7 minutes. Drain.

3. Drain the raisins, reserving 3/4 cup liquid, and set aside. In a skillet melt the buttery spread over medium heat. Add the brown sugar and cook 30 seconds. Mix together the reserved raisin water and cornstarch. Add to the butter/brown sugar mixture. Cook for about 1 minute until thickened. Add the raisins and carrots and cook for 1 minute. Add the lemon zest and serve.